In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; about 5 minutes.
Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
Preheat oven to 375 F degrees.
Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
Transfer to a parchment paper lined baking sheet, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown.
Let stand 10 minutes before slicing. Serve warm.
Storage: You can store this recipe in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.